Bloom inhabiting chocolate

A chocolate and sweetener technology, applied in confectionary, confectionary industry, food science, etc., can solve the problems of limited research and development, high price, etc., to increase commodity value, maintain original flavor, and suppress frosting and fat. frost effect

Active Publication Date: 2010-08-11
SHENGQUAN HEALTANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high price of L-arabinose, further research and development of its other functions are limited.

Method used

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  • Bloom inhabiting chocolate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0014] The combination ratios of sweeteners in Examples 1 to 5 and Comparative Examples 1 to 8 are listed in Tables 1 to 3.

[0015] Table 1 Embodiment 1 to 5 ratio sucrose and L-arabinose weight ratio

[0016] Example

1

2

3

4

5

Weight ratio of sucrose to L-arabinose (parts)

100∶10

100∶15

100∶11

100∶14

100∶12

[0017] Table two comparative examples one to two sucrose and L-arabinose weight ratio

[0018] comparative example

1

2

Weight ratio of sucrose to L-arabinose (parts)

100∶9

100∶16

[0019] Table three comparative examples three to seven sweetener and sucrose weight ratio

[0020] comparative example

3

4

5

6

7

Sweeteners and Sucrose

Weight ratio (parts)

23∶21.5

11∶10.5

111∶105.5

114∶107

112∶106

[0021] The weight ratio of sweetener to sucrose in Table 3 is the weight ra...

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PUM

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Abstract

The invention discloses bloom inhabiting chocolate, which consists of sweetening agents and other ingredients, wherein the sweetening agents consist of cane sugar and L-arabinose, the weight ratio of the cane sugar to the L-arabinose in the sweetening agents is between 10 / 1 part and 20 / 3 parts, the sweetening agents replace sweetening agents which only comprise cane sugar in the original chocolate, and a ratio of the addition of the sweetening agents to the addition of the sweetening agents only using the cane sugar as the sweetening agents is between 11 / 10.5 parts and 23 / 21.5 parts. The chocolate can solve the problem of chocolate bloom in long-time storage and transportation process, improve the product appearance, prolong the quality guarantee period and the shelf life, and improve the commodity value of the chocolate.

Description

technical field [0001] The present invention relates to a kind of chocolate, specifically a kind of chocolate containing L-arabinose. Background technique [0002] Chocolate is a mixed food with cocoa as the main raw material. Chocolate is loved by people for its rich and unique taste, as well as its functions of providing energy, refreshing, regulating immunity, and preventing cardiovascular diseases. However, in the storage process of chocolate, there are problems such as insufficient thermal deformation, insufficient fragrance and "blooming", which affect the normal sales of chocolate. Among them, blooming has the highest proportion among all problems, up to 70% [Zhang Peijun, Shi Changbo, Wang Zhaohong. "Research on Chocolate "Blooming Phenomenon"", Food Science, 1996, No. 17]. [0003] The so-called "blooming" refers to a phenomenon in which the surface of chocolate presents white cloudy spots or overall whitening. Chocolate with serious blooming will lose its origin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/42
Inventor 唐一林江成真丁继程邱波
Owner SHENGQUAN HEALTANG
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